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Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4°C and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) an...

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Detalles Bibliográficos
Autores principales:	Hussain, Zubair, Li, Xin, Ijaz, Muawuz, Xiao, Xiong, Hou, Chengli, Zheng, Xiaochun, Ren, Chi, Zhang, Dequan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7207083/ https://www.ncbi.nlm.nih.gov/pubmed/32426712 http://dx.doi.org/10.5851/kosfa.2019.e79

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